Persian Pilaff with Almonds and Mixed Fruit

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Persian Pilaff with Almonds and Mixed Fruit

3 oz. [3/8 cup] butter

1 medium-sized onion, roughly chopped

1 large green pepper, white pith removed, seeded and roughly chopped

1/2 teaspoon turmeric

1 teaspoon salt

6 oz. [1 cup] dried apricots, soaked in water for 30 minutes, drained

and chopped

3 oz. [1/2 cup] sultanas or seedless raisins

12 oz. [2 cups] long-grain rice, washed, soaked in cold water for 30

minutes and drained

1 1/2 pints [3 3/4 cups] boiling chicken or vegetable stock

4 oz. [1 cup] blanched flaked almonds, toasted

 

 

 

 

 

In a medium-sized saucepan, melt the butter over moderate heat. When

the foam subsides, add the onion and green pepper and fry, stirring

occasionally, for 5 to 7 minutes or until the onion is soft and

translucent but not brown and the green pepper is soft.

Stir in the turmeric and salt. Add the apricots and sultanas or

seedless raisins and cook, stirring constantly, for 2 minutes.

Add the rice and cook, stirring constantly, for 5 minutes. Pour in the

chicken stock.

When the mixture comes to the boil, cover the pan, reduce the heat to

low and simmer the pilaff for 15 to 20 minutes or until the rice is

tender and all the liquid has been absorbed. Stir in the toasted

almonds.

Spoon the pilaff on to a warmed serving platter and serve immediately.

Alternatively, cover the pan tightly and put it in a warm oven until

you are ready to serve it.

 

Serves 6-8

 

Source: Rice Gourmet

Formatted by Chupa Babi in MC: 10.24.02

 

Persians are known to cook with dried fruits and fruit syrups. Here

is an elegant yet simple Persian Pilaf. Serve with raita, and

vegetarian or non-vegetarian kebabs. A side salad dish of sauted

greens and onion and tomato salad also goes well along with this

dish.

This recipe is easy to make, and quick to prepare.

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